FULL-FAT SOY FLOUR EXTRUSION COOKED - PROPERTIES AND FOOD USES

[1] ACCELERATED AUTOMATIC CHROMATOGRAPHIC ANALYSISOF AMINO ACIDS ON A SPHERICAL RESIN [J]. ANALYTICAL CHEMISTRY, 1965, 37 (09) : 1108 - +

[2] DUNCAN CB, 1955, BIOMETRICS, V2, P1

[3] HORAN FE, 1966, ARS7135 US DEP AGR W, P129

[4] INGLETT GE, 1969, CEREAL SCI TODAY, V14, P69

[5] Extraction of carotene from plant material - A rapid quantitative method [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1941, 13 : 0600 - 0601

[6] MOORE S, 1963, BIOL CHEM, V238, P235

[7] LIPOXIDASE DEACTIVATION TO IMPROVE STABILITY, ODOR AND FLAVOR OF FULL-FAT SOY FLOURS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1969, 46 (11) : 623 - +

[8] MUSTAKAS GC, 1970, FOOD TECHNOL-CHICAGO, V24, P1290

[9] PRODUCTION + NUTRITIONAL EVALUATION OF EXTRUSION-COOKED FULL-FAT SOYBEAN FLOUR [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (09) : 607 - &

[10] RAINEY W. L., 1961, BAKER S DIGEST, V35, P34

[1] ACCELERATED AUTOMATIC CHROMATOGRAPHIC ANALYSISOF AMINO ACIDS ON A SPHERICAL RESIN [J]. ANALYTICAL CHEMISTRY, 1965, 37 (09) : 1108 - +

[2] DUNCAN CB, 1955, BIOMETRICS, V2, P1

[3] HORAN FE, 1966, ARS7135 US DEP AGR W, P129

[4] INGLETT GE, 1969, CEREAL SCI TODAY, V14, P69

[5] Extraction of carotene from plant material - A rapid quantitative method [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1941, 13 : 0600 - 0601

[6] MOORE S, 1963, BIOL CHEM, V238, P235

[7] LIPOXIDASE DEACTIVATION TO IMPROVE STABILITY, ODOR AND FLAVOR OF FULL-FAT SOY FLOURS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1969, 46 (11) : 623 - +

[8] MUSTAKAS GC, 1970, FOOD TECHNOL-CHICAGO, V24, P1290

[9] PRODUCTION + NUTRITIONAL EVALUATION OF EXTRUSION-COOKED FULL-FAT SOYBEAN FLOUR [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (09) : 607 - &

[10] RAINEY W. L., 1961, BAKER S DIGEST, V35, P34